Ingredients
-
5
-
1/2
-
1/3
-
1/3
-
2
-
2
-
3/4
-
1/2
-
2 1/4
-
1/4
-
-
-
-
-
Directions
Red Cabbage, Cranberry, and Apple Slaw,Cooking Light.,A nice fall salad that is best served fresh while the apple and cabbage still have lots of crunch. I added extra toasted pecans and used 1/2 the amount of sugar in the dressing. The dressing was a little strong, I might cut back on it next time or use part olive oil for some of the vinegar. Thank you. [Made for the Think Pink Recipe Tag event],I followed the recipe exactly except I cut it in half. It’s delicious!! I love the crunch from the pecans and every now and then a bite of the apple. Will make this often!!
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Steps
|
1
Done
|
Combine Cabbage and Cranberries in a Large Bowl. |
|
2
Done
|
Combine Vinegar and Next 5 Ingredients (vinegar Through Pepper), Stirring With a Whisk; Drizzle Over Cabbage Mixture, Tossing Gently to Coat. |
|
3
Done
|
Cover and Chill 2 Hours. Add Apple, and Toss Well to Combine. Sprinkle With Pecans. |
